Chicken Breyani with Raita is a spicy, comforting meal to serve on a cool evening – filled with the best spices and all pantry ingredients
One of our favorite meals is a good, homemade Chicken Breyani with Raita on the side. Not many restaurants have this on their menus, at least not around our area.
The one restaurant I do know of, which serves a Chicken Breyani, is not that great.
This is just one of those meals that turns out a hundred percent better when homemade. There are of course many, many different versions, but the basics (especially the spices) remain the same.
I found a recipe on one of our local supermarket’s recipe page for a layered version of a Chicken Breyani and of course I had to try it after I made a few slight changes.
The layering of the dish is mostly for fanciness when dishing up. But also makes it easier, as the Rice, Lentils and Potatoes are on top, so when you dish up, it works out better. Start with Rice and end with the Chicken.
I also fry my Onions as crisp as I can get them – might even have overdone the Onions a bit, but still delicious.
The Raita is an absolute must with the Breyani and it is so quick and simple to make !
And has a huge impact on the taste it adds to the spicy dish. You could actually serve this Raita with just about any spicy or curry dish.
I grate the Cucumber with the skin on, and press out as much liquid as I possibly can, using paper towels.
Unlike most of my recipes I share here on With A Blast, this is not a quick recipe – easy, yes, but definitely not quick.
Even though I am home all day, every day, I only make Chicken Breyani over weekends or on special occasions but it is so worth it !
More Chicken recipes you might like:
- Salad Dressing Sticky Chicken
- Chicken Tikka Kebabs with Mango Salad
- Malaysian Chicken and Sticky Rice
Chicken Breyani with Raita
- 10 – 12 Chicken pieces (drumsticks, thighs, wings)
- 2 TB Mint Leaves, freshly chopped
- 1 TB Fresh Garlic, crushed
- 2 t Ginger, freshly grated
- 1 cup Plain Yogurt
- 2 TB Curry Powder (medium or hot)
- 2 t Ground Turmeric, divided
- 1/8 t Ground Cumin
- 2 cups White Rice
- 1 cup Brown Lentils
- 1 cup Vegetable Oil
- 4 Potatoes, peeled and quartered
- Salt, to taste
- 2 Onions, sliced
- 3/4 cup Unsalted Butter
- 2 Dried Bay Leaves
- 2 Cinnamon Sticks
- 2 Cardamom Pods (optional)
- 1 KNORR Chicken Stock Pot (or 1 Stock cube, dissolved in a little boiling water)
- 2 TB Fresh Coriander (Cilantro), chopped
- Extra Fresh Coriander (Cilantro), to serve
- 1 cup Plain Yogurt
- 1/3 English Cucumber, grated and squeezed dry with paper towel
- 3 TB Fresh Mint Leaves, chopped
- Salt, to taste
1.) Combine the Mint, Garlic, Ginger, Yogurt, Curry Powder, 1 t of the Turmeric and the Cumin in a bowl – place the Chicken in a marinating bowl and pour over the Yogurt mixture – keep in the refrigerator until needed – turn over the bowl or stir every 15 – 20 minutes
2.) Cook the Rice as per the packet’s instructions, adding the remaining Ground Turmeric with the Salt and Water needed
3.) Cook the Lentils as per the packet’s instructions until soft
4.) Heat the Oil in a medium pan – sprinkle the Potato quarters with Salt – fry until golden and crispy on the outside (the centers might still be a little raw – that is fine) – drain on paper towel and keep aside
5.) Using the same Oil, deep-fry the Onions until crispy – remove, drain on paper towels and keep aside
6.) Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with a lid, with cooking oil
7.) Melt the Butter in a large pan or wok – add the Bay Leaves, Cinnamon Sticks and Cardamon Pods (if using) – stir-fry 2 minutes until fragrant – add the marinated Chicken with the liquid – stir, cover and cook over medium heat for 25 minutes, stirring frequently – add the chopped fresh Coriander, stir through and transfer to the prepared oven dish (remove the Bay Leaves, Cinnamon Sticks and Cardamon Pods)
8.) Scoop half the Potatoes over, a third of the Onions, half the Lentils followed by half the Rice
9.) Repeat the layers, ending with the Onions – if you like you can add the Cinnamon Sticks and Bay Leaves on top – cover with the lid and bake 1 hour (do not stir)
1.) Meanwhile prepare the Raita – combine all the ingredients, transfer to a serving bowl and keep chilled until ready to serve
Serve the Chicken Breyani topped with Fresh Coriander (Cilantro) and the Raita on the side
Amount Per Serving: Calories: 965
Serve the Chicken Breyani topped with Fresh Coriander (Cilantro) and the Raita on the side.